Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or ground turkey/vegetarian ground)
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 cup beef broth or water
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • Shredded cheddar cheese (optional topping)
  • Diced green onions (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Hot sauce (optional topping)

Instructions:

  1. In a large pot, brown ground beef over medium-high heat. Drain any excess fat. Add onion and bell pepper; cook until softened. Stir in garlic, chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, and pepper. Cook for 1 minute, stirring constantly.
  2. Add kidney beans, diced tomatoes, tomato paste, and beef broth (or water) to the pot. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld.
  3. While the chili simmers, cook the elbow macaroni according to package directions. Drain well.
  4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce heat to low.
  5. Remove the saucepan from the heat. Stir in salt and nutmeg (if using). Add 3 cups of cheddar cheese and 3/4 cup of Monterey Jack cheese; stir until melted and smooth.
  6. Add the cooked macaroni to the cheese sauce and stir to coat. Pour the mac & cheese into the pot of chili and gently stir to combine.
  7. Spoon into bowls and top with remaining cheddar cheese and Monterey Jack, green onions, sour cream, and hot sauce (if using).